Kimchi

Enjoy healthy eating the Korean way: 90 recipes for fermented kimchi. Kimchi is a true superfood: this spicy and flavorful side dish made from fermented vegetables tastes delicious, enhances simple dishes, and promotes digestion. In Korea, kimchi has an ancient tradition and is an integral part of everyday cuisine. Rich in vitamins, fiber, and probiotics, kimchi contributes to gut health and is considered one of the healthiest foods in the world. There are countless varieties of kimchi, and each Korean family has its own cherished recipe passed down through generations. In this book, South Korean author Ae Jin Huys introduces us to the world of kimchi and traditional Korean cuisine: the foundation consists of 24 basic recipes for kimchi variations featuring a variety of vegetables such as radish, cabbage, leek, cucumber, eggplant, or pumpkin. These are used in an extensive collection of recipes that range from classic rice and noodle dishes to spicy soups, hearty stews, fresh salads, dumplings, pancakes, and seaweed rolls. The book is rounded off with a small guide to spices and preparation tips for sauces, broths, and dips. Additionally, evocative photos showcase local markets and street food stalls, whetting the appetite for the homeland of kimchi, the heart of Korean cuisine.